Mutungati, Peaberry

Blackberry, red grape sweetness with a buttery body & mouthfeel

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This beautiful washed coffee is a showcase of high-mountainous altitudes and diverse soils.

Established much later than its Nairobi counterpart, specialty coffee in Nakuru grants an exciting recourse for growth.

From the diversity of its volcanic grey loam to its red volcanic soils, coffees here are high-grown with a low of 1800m and a high-reaching 2200m. Direct from the Mutungati Coffee Factory, this high-quality specialty crop is harvested by a collective of farmers who compose the Mutungati Farmer’s Cooperative Society. Five Senses Coffee is proud to collaborate with private estates in this region to bring you delicious coffee with distinctive blackberry and red grape with a buttery body mouthfeel.

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SUGGESTED RECIPE

In: 22g

Out: 46g

Time: 27sec

Temp: 95°C

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Sourced from the Nakuru region of Kenya, this Mutungati Peaberry lot represents the meticulous output of the Mutungati Farmer’s Cooperative Society. Grown at elevations between 1800 and 2200 masl, these unique, single-seeded cherries are processed using the washed method, a technique often employed to highlight the inherent acidity and clean profile characteristic of high-altitude Kenyan coffees. Roasted by Five Senses, the coffee presents a distinct sensory profile defined by blackberry and red grape notes, supported by a buttery body.

When evaluating such profiles, enthusiasts often consult a flavor wheel to better categorize the complex interplay between fruit-forward acidity and mouthfeel. While washed coffees are generally celebrated for their clarity and brightness, the specific selection of peaberries—which develop individually within the cherry—can contribute to a more concentrated and uniform roast, further refining the cup's overall balance and intensity.